Serves: 9
Total Calories: 398
Place potatoes in a Dutch oven or large kettle and cover with water. Bring to a boil. Reduce heat, cover, and simmer for 20–30 minutes or until tender; drain and cool. Peel and cube potatoes. Place in a large bowl; add eggs, celery, onions, and pickles.
In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt, and pepper. Pour over potato mixture; mix well. Cover and refrigerate for at least 4 hours. Serve in a lettuce-lined bowl, if desired.
This Dill Pickle Potato Salad recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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